Winery Ornella MolonBianco di Ornella Dolce
Sweet wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Bianco di Ornella Dolce of Winery Ornella Molon in the region of Veneto often reveals types of flavors of citrus fruit.
Food and wine pairings with Bianco di Ornella Dolce
Pairings that work perfectly with Bianco di Ornella Dolce
Original food and wine pairings with Bianco di Ornella Dolce
The Bianco di Ornella Dolce of Winery Ornella Molon matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of pasta salmon - fresh cream, yellow risotto with mussels or quiche without eggs.
Details and technical informations about Winery Ornella Molon's Bianco di Ornella Dolce.
Discover the grape variety: Posip
Structured, aromatic whites with a sustained golden colour, ample palate with preserved acidity, showing signature aromas of citrus (lemon, grapefruit), white flowers, dried apricot and characteristic salty marine notes from coastal limestone terroirs. Also made by extended maceration. Star of the insular white wines of Korčula, one of Croatia's great autochthonous whites. Croatian autochthonous white variety grown almost exclusively on the island of Korčula, in Dalmatia.
Last vintages of this wine
The best vintages of Bianco di Ornella Dolce from Winery Ornella Molon are 0, 2013
Informations about the Winery Ornella Molon
The Winery Ornella Molon is one of of the world's greatest estates. It offers 32 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
